Well folks, it’s been awhile since my last post, so I wanted to get things going again with a bang. This sugar free lemon meringue protein pie recipe should do the trick! It’s been a crazy couple of months for me. In one word – moving. Nothing like finding a new apartment, packing, moving, and unpacking everything you own, to totally throw everything off track! Now that I’m settled in, I should be back to my one or two recipes a week blog routine, and boy am I glad to be back.
This sugar free lemon meringue protein pie got me back in the saddle, and I couldn’t have been happier with how it turned out! I’ll admit, I was intimidated. I’ve never made a pie before, and lemon meringue takes a bit of technique. Luckily things couldn’t have gone better, and it wasn’t as hard as I thought. I did take a shortcut by using a store-bought crust, but don’t tar and feather me quite yet! I included nutritional info for with and without the crust, and later this week I’ll tackle a separate recipe for a healthy pie crust, so we’ll have something to use for all future protein pie recipes :) And here it is, the all purpose protein pie crust!
A few months ago I promised my friend Steph something lemony, so here you go buddy! And what could be better than a slice of zesty lemon meringue protein pie on a hot summer day? Delicious flakey pastry, sweet tangy lemon curd, and soft fluffy meringue…nom nom nom…. Enjoy guys!
- ½ cup unflavored whey protein isolate
- ⅔ cup erythritol
- 6 packets powdered stevia (6.6 g)
- 3 Tbsp cornstarch
- 2 Tbsp flour
- ⅙ tsp salt (a bit less than ¼ tsp)
- 1½ cups water
- 2 lemons juiced and zested
- 2 Tbsp butter
- 4 egg yolks beaten
- 4 egg whites (room temperature - they'll whip better)
- ⅓ cup powdered erythritol
- 1 packet powdered stevia (1/1 g)
- 1 9" pie crust (I used a pre made Tenderflake vegetable shortening crust)
- Separate the yolks from the whites. Put each into a bowl, making sure the bowl for the egg whites and anything that touches them is clean and dry (any tiny bit of oil or water will make it difficult for the eggs to meringue properly). Let the egg whites sit out for at least 30 minutes so they can get to room temperature.
- Preheat oven to 400 Fahrenheit.
- Zest and juice lemons.
- Poke holes in pie crust to avoid bubbling, bake for 8 mins.
- Reset oven to 350 fahrenheit.
- Mix together the dry ingredients (first 6) for the lemon curd.
- Mix dry ingredients with the water, lemon juice and lemon zest, in a non-stick pot/saucepan. Heat on medium heat, stirring constantly until boiling.
- Strain mixture through a thin mesh sieve to remove zest and any potential lumps. Make sure the pot doesn't have anything sticking to the bottom - if it does, clean it and dry it before pouring the mix back in.
- Put the pot back on the heat and mix in the butter.
- Slowly pour and whisk in some of the hot mixture into your bowl of egg yolks (about a cup).
- Slowly whisk the egg yolk mixture into the pot. Stir constantly until it boils again and reaches a good thickness.
- Pour the lemon curd mixture into the baked pie shell and set aside.
- Mix powdered erythritol and stevia packet in a bowl.
- In a glass or metal bowl, whip egg whites on med-high setting until soft peaks form.
- Bit by bit, add in sweetener mix, and continue to whip until stiff peaks form.
- Scoop meringue mix onto pie and smooth it out with a spatula (or you can pipe it on if you want to get fancy).
- Bake for 10 minutes, or just until you get a bit of golden brown on the meringue.
- Cool it to room temperate and then put it in the fridge for an hour or so to finish setting. This part is the hardest and I failed haha, I couldn't wait any longer to eat it!!